What benefit should I expect from longer chilling of brioche dough? My recipe calls for kneading, allowing the dough to rise until doubled, chilling (without deflating) for one hour, deflating, chilling another hour, deflating by business envelope folding twice, then chilling for at least 6 hours up to two days.
The recipe says longer chilling allows the dough to "ripen". I kind of understand that as it relates to a tangier dough like a ciabatta or certainly a sourdough, but brioche is so cake-like, I can't imagine how "ripening" will affect the flavor? Also, I plan to braid the loaf. Will longer chilling make that easier? Are there any cons to resting/chilling longer than the minimum 6(+2) hours that I should consider?